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There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

Today: For years, we have been told thighs are the best part of the chicken. Now we agree wholeheartedly.

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Just when you were fretting that your grill might never get to see the light of day again, here's a great reason to break it out, clean it off, and warm it up. In the case that your grill is buried under a snow drift, fret not -- this recipe works just as well on a grill pan.

The bone-in, skin-on chicken thighs are first doused in a spice blend that includes garlic and onion powders, oregano, and chili powder and paprika for an extra kick, then slow-grilled over low heat. The result is highly flavorful, crispy chicken thighs. So mix up some spice blend, high-five for everything make-ahead, and light up the grill -- er, grill pan. No matter the weather, it's time to work these chicken thighs into your weeknight dinner plans.

A New Way to Dinner, co-authored by Food52's founders
Amanda Hesser and Merrill Stubbs, is an indispensable playbook
for stress-free meal-planning (hint: cook foundational dishes
on the weekend and mix and match ‘em through the week). And
the cookbook's almost ready for you!
Order your signed copy now.